GLUTEN FREE MULTIGRAIN FLOUR 500G
$2.69
(ea)
- Available in Plain or Self Raising Gluten Free Pancakes Recipe Gluten Free Pancakes Recipe Ingredients:
- 125g Has No gluten-free multigrain plain flour
- 1 Lodge Farm free range egg
- 250ml Farmdale milk
- Beautifully Butterfully butter, for frying Method:
- Put the flour in a bowl and make a well in the centre.
- Crack the egg in the middle and pour in a quarter of the milk.
- Use an electric mixer or balloon whisk to thoroughly combine the mixture.
- Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk.
- Leave to rest for 20 minutes and stir again before using.
- Heat a small non-stick frying pan with a knob of butter.
- When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base.
- Cook for a few minutes until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary. Gluten Free Blueberry Muffins Recipe Gluten Free Blueberry Muffins Recipe Ingredients:
- 2 cups Has No gluten free Multigrain plain flour.
- 3/4 cup Merryfield sugar.
- 2 teaspoons baking powder.
- 1 teaspoon xanthan gum.
- 1/2 teaspoon salt.
- 1/2 cup Beautifully Butterfully unsalted butter, melted and cooled.
- 1/2 cup Farmdale whole milk.
- 2 Lodge Farms large eggs.
- 2 teaspoons grated lemon zest.
- 1 teaspoon vanilla extract.
- 1 1/2 cups fresh blueberries.Method:
- Preheat oven to 180°C conventional or 160°C fan forced and lightly grease a 12-cup muffin tray or line with baking paper.
- Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended.
- Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined.
- Stir in flour mixture then fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
- Divide batter evenly between muffin cups, filling each about three quarters full.
- Bake for 10 minutes then rotate pan and continue to bake about 10 minutes or until muffins are golden brown and toothpick inserted in centre comes out clean.
- Cool in tray for 3 minutes. Serve warm or remove to wire rack to cool completely.
- Available in Plain or Self Raising Gluten Free Pancakes Recipe Gluten Free Pancakes Recipe Ingredients:
- 125g Has No gluten-free multigrain plain flour
- 1 Lodge Farm free range egg
- 250ml Farmdale milk
- Beautifully Butterfully butter, for frying Method:
- Put the flour in a bowl and make a well in the centre.
- Crack the egg in the middle and pour in a quarter of the milk.
- Use an electric mixer or balloon whisk to thoroughly combine the mixture.
- Once you have a paste, mix in another quarter and once lump free, mix in the remaining milk.
- Leave to rest for 20 minutes and stir again before using.
- Heat a small non-stick frying pan with a knob of butter.
- When the butter starts to foam, pour a small amount of the mixture into the pan and swirl around to coat the base.
- Cook for a few minutes until golden brown on the bottom, then turn over and cook until golden on the other side. Repeat until you have used all the mixture, stirring the mixture between pancakes and adding more butter for frying as necessary. Gluten Free Blueberry Muffins Recipe Gluten Free Blueberry Muffins Recipe Ingredients:
- 2 cups Has No gluten free Multigrain plain flour.
- 3/4 cup Merryfield sugar.
- 2 teaspoons baking powder.
- 1 teaspoon xanthan gum.
- 1/2 teaspoon salt.
- 1/2 cup Beautifully Butterfully unsalted butter, melted and cooled.
- 1/2 cup Farmdale whole milk.
- 2 Lodge Farms large eggs.
- 2 teaspoons grated lemon zest.
- 1 teaspoon vanilla extract.
- 1 1/2 cups fresh blueberries.Method:
- Preheat oven to 180°C conventional or 160°C fan forced and lightly grease a 12-cup muffin tray or line with baking paper.
- Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until blended.
- Whisk together butter, milk, eggs, lemon zest and vanilla in a large bowl until combined.
- Stir in flour mixture then fold in blueberries until evenly mixed. Batter will be thick, do not over stir.
- Divide batter evenly between muffin cups, filling each about three quarters full.
- Bake for 10 minutes then rotate pan and continue to bake about 10 minutes or until muffins are golden brown and toothpick inserted in centre comes out clean.
- Cool in tray for 3 minutes. Serve warm or remove to wire rack to cool completely.